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Tomato Soup Restaurant Recipe

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Classic Tomato Soup Recipe (Lightened Up!) Cookie and Kate
Classic Tomato Soup Recipe (Lightened Up!) Cookie and Kate from cookieandkate.com

Description

Tomato soup is a classic favorite that is enjoyed by many. Whether it is a cold winter day or a rainy day, tomato soup is always the perfect comfort food. This restaurant-style tomato soup recipe is easy to make and will impress your family and friends.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups chicken or vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Soup pot
  • Blender or immersion blender
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the tomato paste and cook for an additional 2 minutes.
  4. Add the crushed tomatoes, broth, basil, oregano, and bay leaf. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
  5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
  6. Return the soup to the pot and stir in the heavy cream. Heat the soup over medium heat until it is hot but not boiling.
  7. Season with salt and pepper to taste.

Notes

  • If you do not have an immersion blender, be sure to let the soup cool slightly before blending in a regular blender.
  • This soup can be made ahead of time and reheated on the stove or in the microwave.
  • For a vegan version of this soup, substitute the heavy cream with coconut cream or almond milk.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 20g
  • Saturated fat: 10g
  • Cholesterol: 50mg
  • Sodium: 600mg
  • Total carbohydrate: 15g
  • Dietary fiber: 3g
  • Total sugars: 9g
  • Protein: 4g

Recipes FAQ

Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then heat on the stove or in the microwave.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Use 6-8 large tomatoes, peeled and chopped, in place of the canned tomatoes.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs instead of fresh. Use 1 teaspoon of dried basil and 1 teaspoon of dried oregano in place of the fresh herbs.

Recipe Tips

  • For a spicier version of this soup, add a pinch of red pepper flakes or cayenne pepper.
  • For a creamier soup, use half-and-half or milk instead of heavy cream.
  • Top the soup with croutons, fresh basil or cilantro, or shredded cheese.

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